sourd is a sweet, tangy, and slightly salty balsamic vinegar. I love using it in place of white balsamic in any recipe that calls for it and I also love pairing it with other sweet and salty flavors.
Sourd is also a good choice for a vinegar-based liquid marinade. It can be used in place of lemon juice, or a great substitute for salt in any recipe that calls for salt.
You can buy a jar of sourd in most stores in the United States, but I prefer to use it as a homemade marinade for meats, fish, vegetables and desserts. It’s very inexpensive and works great in most recipes.
Sourd is a wonderful balsamic vinegar to use in place of white balsamic. It can be used in place of lemon juice, or a great substitute for salt in any recipe that calls for salt. You can buy a jar of sourd in most stores in the United States, but I prefer to use it as a homemade marinade for meats, fish, vegetables and desserts. Its very inexpensive and works great in most recipes.
Sourd is a wonderful balsamic vinegar to use in place of white balsamic. It can be used in place of lemon juice, or a great substitute for salt in any recipe that calls for salt. You can buy a jar of sourd in most stores in the United States, but I prefer to use it as a homemade marinade for meats, fish, vegetables and desserts.
If I had the money, I would have bought a jar of sourd from the supermarket. It tastes like vinegar, but it’s not as strong and sour as you would think. I’d use it on meat to bring it to the table, or as a marinade for fish, but to use it in a recipe, just add a little of it to the boiling water, let it simmer for a few minutes, then puree the mixture with a hand blender.
Sourd is a great way to add a little tartness to your food. Also, its one of the few non-dairy substitutes for sour cream that is easily made in your own kitchen. The only other thing you will need for it is some extra vinegar and a jar of liquid pectin, which you can get online as well.
The only way to make sourd is by adding it to your own cooking water. But you can also use it in a marinade for fish or chicken or anything else you want to add a little tartness to. Simply soak raw meat in water for 5 to 10 minutes, drain, and then add a little of sourd. Then, just puree the mixture with a hand blender.
What you need to make sourd is the same thing you need to use in making the other types of pété, the sour cream I mentioned earlier. You can make the pété in your kitchen, or at home if you don’t have a kitchen. It’s a great ingredient for cooking, so I think you’ll find it very useful in the kitchen.
I think sourd is a very versatile ingredient. It can be used in any recipe that calls for raw meat, and it can be used in any recipe that calls for sour cream. I have used it in making beef, salmon, and turkey pâté, and I love it in the pâté of steak tartare. I like to make a big batch and freeze half, the other half I can use in other recipes.
